To make the buns:

Cup of Yum
1. In a small bowl, sprinkle yeast over the warm milk and stir briefly to combine. Let sit until frothy, 5-10 minutes.
2. In the bowl of a large stand mixer fitted with a dough hook, combine the flour, sugar, cardamom, and salt.
3. Add the frothy yeast with milk, egg, and butter.
4. Mix until a dough comes together.
5. On a lightly floured surface, knead the dough until smooth and elastic. Cover with a kitchen towel and let rise for 1-2 hours.
6. Preheat oven to 375˚F (190˚C). Line a baking sheet with parchment or lightly grease.
7. Separate the risen dough into 12 equal pieces.
8. Form each piece into a ball and arrange 2 inches (5 centimeters) apart on the prepared baking sheet.
9. Cover with towel and let rise until puffed, about 30 minutes.
10. In a small bowl, whisk together the egg and 1 tablespoon (15 milliliters) milk.
11. Brush the egg milk mixture evenly over the buns.
12. Bake the buns in the preheated oven until golden brown, about 15 minutes.
13. Transfer to a wire rack and allow to cool to room temperature.

To assemble the Semlor:

1. Once the buns have cooled, cut a 1/2 inch (1.25 centimeter) thick top from each bun and set aside.
2. Scoop out the center of each bun, leaving about 1/2 inch (1.25 centimeters) around the edges, and place into a medium bowl.
3. Stir the 1/4 cup (60 milliliters) milk into the bread pieces in the bowl to soften. Add the almond paste.
4. Knead together to make a smooth paste.
5. Fill each hollowed bun with about 1 tablespoon (15 milliliters) of the prepared almond mixture.
6. In a large bowl, beat together the cream and 2 tablespoons (15 grams) powdered sugar just until stiff peaks form.
7. Transfer the whipped cream to a large piping bag with a star tip.
8. Pipe the whipped cream over the filling on each of the buns.
9. Place the top of each bun over the whipped cream and sprinkle with powdered sugar.
10. Serve immediately.